It’s interesting that my blog came to be known for zucchini recipes, because most of my life I was definitely lukewarm about zucchini. It wasn’t until I became infatuated with this delicious grilled zucchini that I really started to crave fresh garden zucchini. And now I make grilled zucchini all summer long as a side dish, or to use in recipes like Grilled Zucchini Greek Salad or Easy Low-Carb Grilled Greek Zucchini. And I think the first weekend in June is definitely the arrival of grilling season, so I’m featuring this long-time favorite as my Friday Favorites pick for this week.

Of course the midwinter zucchini you get in the grocery store don’t have optimal flavor, and this method for How to Grill Zucchini is a recipe to use in the summer when you can get fresh garden zucchini or zucchini from the farmer’s market. And you want rather thick slices of zucchini when you’re cooking them on the grill, so for gardeners this is the perfect way to cook those big zucchinis that don’t get picked on time.

Once you’ve tried it, I promise this way of cooking zucchini will become a part of your regular summer rotation for the grill. If you’re a zucchini fan but haven’t cooked it on the grill, you must try grilled zucchini! And perfect grilled zucchini is low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan, Paleo, and suitable for the original South Beach Diet, so this is a recipe you can make for anyone. (If you need it to be Paleo, Vegan, or Gluten-Free, be sure to choose a salad dressing that works with that eating plan.)

What if you don’t have an outdoor grill?

Zucchini can be easily cooked on a stove-top grill pan with ridges (affiliate link) or even a George Foreman Grill (affiliate link) if you don’t have an outside grill. Remember the George Foreman Grill cooks both sides at the same time, so the cooking time will be less.

What other vegetables can be cooked using this method?

The same method for marinating the vegetables, draining the marinade, and then grilling it is also very good on good on yellow summer squash or eggplant. You can also use it on mushrooms, peppers, and sweet onions. Check out my Low-Carb and Keto Recipes for Vegetables on the Grill for more ideas.

How to Grill Zucchini That’s Perfect Every Time:

(Scroll down for complete recipe with nutritional information.)

I like to use a mandoline slices (affiliate link) to slice the zucchini in perfectly even slices, and I cut them on the diagonal for more surface area on the grill.

Mix together your favorite low-sugar vinaigrette, garlic powder, and a few teaspoons of dried Italian herbs like basil, oregano, or rosemary. I almost always use Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) but any dressing that’s low in sugar will work.

Put the zucchini in a single layer in a heavy Ziploc bag, dump in the marinade, and let it marinate in the fridge for several hours (or all day while you’re at work.)

When it’s time to cook, let the zucchini drain well in a colander placed in the sink while you preheat the grill to medium-high.

There is oil in the marinade to keep the zucchini from sticking, but if you have non-stick spray for the grill I’d use it before you start heating the grill.

When the grill is not, lay zucchini on an angle to the grill grates and cook 3-4 minutes.

Then lift one piece to see if grill marks are showing, and when they are, rotate each piece going the opposite direction to get those criss-cross marks.

Then turn and cook a few minutes more on the second side.

I cook zucchini about 10-12 minutes total, or slightly less if you want more crunch left in them.

Instructions

Cut zucchini into slices, making sure the slices are the same thickness.

Combine salad dressing with garlic powder and dried herbs of your choice, if using. (I like this both with and without the extra flavorings. This is one place where fresh herbs are not better.)

Put zucchini slices into Ziploc bag, pour in marinade and let zucchini marinate in the fridge 4 hours or longer, even as long as all day if desired.

When you’re ready to cook, drain zucchini into a colander placed in the sink.

To cook zucchini, preheat grill to medium-high. (You can only hold your hand there for 3-4 seconds.) You can spray the grill with non-stick spray if desired, but the marinade has plenty of oil so you probably don't really need it.

Place zucchini on grill diagonally to the grill grates, keeping a spray bottle handy for taming any flames that shoot up from the oil in the marinade.

After 3 or 4 minutes, check for grill marks, and when you see them rotate zucchini going the opposite direction. Cook 3 or 4 more minutes after you've rotated.

Turn zucchini to second side and cook a few minutes more, or until zucchini is starting to soften, with the outside slightly charred and browned.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Zucchini or other low-carb or low-glycemic summer vegetables grilled this way are perfect for any low-carb or low-glycemic eating plan as well as any phase of the South Beach Diet, as long as you use low-sugar vinaigrette. I like Newman’s Own Olive Oil and Vinegar or Newman’s Own Balsamic Vinaigrette which has only 1 gram of sugar per serving. For vegan, Paleo, or Whole 30, be sure to choose an approved dressing.

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A great sauce for that would be some Greek yogurt that has one pressed or finely chopped garlic clove mixed in it, really good and very easy. I have a Turkish friend who serves this; it's not as complicated as tzatziki, and ready in a minute.

Grilled Zucchini is one of those great tastes of summer — to us, at least. I'll do up extra to serve at room temp with a little Smoked Provalone and fresh tomatoes as a sandwich. Probably not very SB friendly, but so worth it!

Since there's no fear of cross contamination, if you put the left over marinade in the 'fridge, it's a nice dressing on the sandwich. Oh yum!

Just made this tonight and it was great even though it only sat for about 15-20 min in the marinade. I had long skinny zukes and summer squash so I cut them lenghwise into spears. My son called them zucchini and summer squash "fries." We loved them. Thanks!!